Chicago Crunchy Style Chocolate Chip Cookies Recipes

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CHICAGO CRUNCHY STYLE CHOCOLATE CHIP COOKIES



Chicago Crunchy Style Chocolate Chip Cookies image

If you like Chips Ahoy, you will love these. They are less expensive to make then its to buy the name brand. My tribe loves these. I get nine dozen regular sized cookies, and 4 large, sand dollar sized, cookies.

Provided by WyomingMoonDust

Categories     Dessert

Time 45m

Yield 9 dozen, 24 serving(s)

Number Of Ingredients 13

3 1/2 cups flour
3 teaspoons baking soda
1 teaspoon salt
1 cup butter
1 cup brown sugar
1 cup sugar
1 egg
1 tablespoon milk
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 cups Rice Krispies
1 1/2 cups oatmeal
12 ounces chocolate chips

Steps:

  • Preheat oven to 350*.
  • Sift together flour,baking soda, and salt and set aside.
  • in Large bowl beat butter, sugars and egg, milk, and vanilla.
  • Stir in flour mixture alternating with oil.
  • Add cereal, oatmeal and chips.
  • Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*.
  • Bake for 8-10 minutes or until done.
  • Makes nine dozen.

Nutrition Facts : Calories 379.9, Fat 21.8, SaturatedFat 8.7, Cholesterol 28.2, Sodium 339.7, Carbohydrate 45.3, Fiber 1.9, Sugar 25.3, Protein 3.6

CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES



CHICAGO CRUNCHY CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly

Number Of Ingredients 14

3 1/2 c. flour
3 teas. baking soda
1/2 c. butter
1/2 c. margarine
1 c. corn flakes
1 c. light brown sugar
1 package (12 oz) chocolate chips
1 c. granulated sugar
1 teas. salt
3/4 c. oil
1 egg
1 tbsp. milk
2 teas. vanilla
1 c. quick oats

Steps:

  • 1. Preheat the oven to 350 2. Sift flour, soda, and salt into bowl 3. Beat butter, margarine, brown and granulated sugar, egg, milk, and vanilla in bowl until well blended 4. Stir in flour mixture alternately with oil until mixture is thoroughly mixed. Stir in corn flakes, oats, and chocolate chips 5. Drop by heaping teaspoon fulls onto ungreased cookie sheets, 2 inches apart. Bake for 12 minutes or until golden brown. Cool on wire racks.

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